Cast Iron or Skillet Corn Bread

I am a little tired. I have read 2-1/2 books in 2-1/2 days. In order to do that I have been reading late or...early into the night/morning. When I start a book it is hard to put it down. It doesn't help my droopy eyes when the phone rings at 8:23 in the morning and then again at 8:30. Stupid calls that have no ID numbers. I did sign up for no sales calls, but they come from over seas in some scam country. I really the constant phone interruptions, esp. at that time in the morning.

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CAST IRON CORN BREAD

1-1/2 CUPS OF ALL PURPOSE FLOUR

1-1/2 CUPS OF YELLOW CORN MEAL

2 TABLESPOONS OF SUGAR

1-1/2 TEASPOONS SALT

1-1/2 TEASPOON BAKING POWDER

2-1/2 CUPS OF FRESH CORN KERNELS, DIVIDED

OR ONE LARGE CAN OF CORN, DRAINED & DIVIDED

1-1/4 CUPS OF 2 % MILK

1/4 CUP OF MELTED BUTTER, DIVIDED

2 LARGE EGG****

Preheat the oven to 450 degrees.

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Lightly spoon flour into dry measuring cup. Level with a knife.Sift together flour, salt, corn meal, sugar and baking powder. Set aside. Place a 9 inch cast-iron or oven proof skillet in in oven for 10 minutes. Combine 1-14 corn, milk and 2 tablespoons of butter in a food processor and process until smooth. Add eggs and process just until combined. No whipping! Add milk mixture to the corn meal mixture, stirring until just moist. Stir in 1-1/4 cups corn. Add 2 tablespoons of butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan and bake at 450 for about 25 minutes or until tooth pike inserted in center comes out clean. Makes about 10 to 14 servings. Goes well with bean soup or baked beans.

I prefer to use creamed corn. Use caution because a cast-iron pan gets very hot as does any skillet in a preheated oven. Use oven mitts or good hot pad. Hey, you can always cheat and buy a box of Jiffy Mix, but it is better when done from scratch!

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"For in him we live and move,

and have our being; as certain

as all your own poets have said..."

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Acts 17:28

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